Melt the white chocolate in a double boiler. Mix the egg yolks with the sugar until a thick mass is formed. Beat the egg whites into snow. Whip the cream until stiff.
Stir the chocolate into the egg yolk mixture. Carefully fold in the cream and egg whites. Pour the parfait mixture into a tin lined with cling film (e.g. loaf tin) and place in the freezer overnight.
A raspberry sauce and / or lots of fresh fruit goes well with it.
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